Chicken cream soup with sour cream and prunes

A nutritious lunch, this soup can also be eaten cold.

Ingredients

• chicken broth 1 l
• chicken fillet 200 g
• prunes 150 g
• walnuts 100 g
• sour cream 100 ml
• butter 50 g
• potatoes 2 pcs.
• onion 1 pc.

Directions

1. Prepare chicken broth.
2. Put potatoes, cook over low heat.
3. Melt butter in a frying pan, sauté onions and chicken.
4. Peel and fry the walnuts in a dry frying pan.
5. Grind into crumbs with a blender.
6. Pour boiling water over the prunes for fifteen minutes.
7. Add dried fruits to potatoes, there - frying with onions, sour cream.
8. Punch the mass with a blender.
9. Sprinkle with nuts when serving.